Making rabdi -
Heat nonstick pan add milk, milk powder, sugar and mix it well and continue cooking on low flame until the milk becomes thicker, than turn off the flame. Rabdi is ready, cool down and add rose essence, mix it well and keep it in the fridge.

Heat ghee in a kadai add grated carrots and cook on low flame. Cook until the raw smells goes away and the moisture evaporate.

Now add milk and sugar, mix it and cook on medium heat, keep stirring continuously until the mixture turns thick.

Then add mawa, ghee and cardamom powder mix it well and cook another 3-4 minutes and turn off the flame. Gajar halwa is ready. Keep aside for cool down.

Take muffin liners and grease it with ghee, to demouled easily. Take gajar halwa mixture and add it to a muffin liners and press it. Adjust the shape with hands or spoon, to make a cavity. Place it in the fridge for 1 hour to set. Then fill the chilled prepared rabdi in the cavity and garnish with crushed pista and rose petals.

Now demouled the muffins liners and serve it.